Tartare sauce

Tartare sauce received the name in honor of the Tatar people, thanks to a little burning and juicy smack which at French was always associated with hot temper and acute sabers.

Description of tartare sauce

The tartare sauce – the classical cold sauce belonging to French cuisine. The egg yolk hard-boiled vegetable oil and green onions is a part of tartare sauce. This sauce is one of the most widespread around the world thanks to juicy acute taste.

Presently tartare sauce can be bought easily in any supermarket. But it will be much more tasty, naturally, if to prepare it in house conditions. It is quite easy to train him. For this purpose it is necessary to pound, mix small the welded egg yolk it with black pepper, lemon juice (or wine vinegar), to add salt. After that on drops to add vegetable oil (olive best of all will approach), the homogeneous homogeneous mass in which right at the end to fill small cut green onions will not turn out yet. In addition to this main basic recipe it is possible to add garlic, parsley, pickles, olives, dry mustard, a tarragon, capers to tartare sauce, etc.

The simplest option of tartare sauce can be prepared by mixing of mayonnaise with green onions and a boiled yolk.

The compounding of tartare sauce has one essential feature: from vegetable oil and yolks other ingredients add to a ready basis not crushed to homogeneous mass, and simply cut on small pieces. Existence of pieces of vegetables and other ingredients is the main distinctive feature and the main highlight of tartare sauce. Sauce is longer not recommended to store in the refrigerator two days and if to pour it in a glass jar, densely to close a cover and to put to the cold place, then the term of its storage can increase to one week.

With what products apply tartare sauce?

Most of all tartare sauce approaches fried fish. It as if is created specially with the purpose to decorate and shade taste of fish dishes. Seafood – shrimps, squids, octopuses, lobsters is perfectly combined with acute taste of sauce.

Will not damage tartare sauce to fried meat, stakes, roast beef and cold roast. It is possible to add sauce and in various vegetable dishes – it will only give them new shades.

History

For the first time about tartare sauce in Europe heard in the 19th century. It agrees one of legends, sauce was thought up not by French, but Tatars. This legend proceeds from the name of hot spice which in translation from French means "sauce in Tatar".

But according to reliable historical sources, French thought up this juicy seasoning. Local culinary specialists liked to give sauces the names connected with geographical places in those days. Thus, hot and burning sauce received the name in honor of the Tatar people which, as we know, have hot and quick-tempered temperament.

Structure of tartare sauce and its useful properties

In addition to ability to supplement taste of a dish with which he moves tartare sauce has the numerous useful properties caused by the ingredients which are a part of tartare sauce.

It is known that the egg yolk has high nutrition value, and is perfectly acquired in any kind. At its structure there is a set of useful components – about 15 microelements and 13 vitamins. At an egg yolk there is a lot of magnesium, phosphorus, sulfur, iron, potassium, sodium, chlorine and calcium. At a large number in it there is a B12 vitamin which is taking part in hemopoiesis processes, the B1 vitamin, not the last role playing in full work of a nervous system and metabolism vitamin E – this natural antioxidant which protects cells from damages, increases immunity and emotional firmness, strengthens muscles. In addition, at a yolk there is a Luteinum useful to sight, the sincaline which is taking part in proteinaceous and a lipometabolism positively affecting work of a nervous system, the melatonin which is taking part in formation of new cells and processes of rejuvenation.

Many scientists confirmed the fact that components of a yolk strengthen immunity, bones and joints, improve work of a brain and prevent development of a cataract.

Other ingredients which are a part of tartare sauce also have a number of valuable properties. So, for example, olive oil brings cholesterol out of an organism, promotes strengthening of a bone tissue. It is useful for digestive organs and has the anti-atherosclerotic and immunostimulating properties.

The green onions, in turn, saturate an organism with zinc and other substances which strengthen a cardiac muscle and walls of vessels.

Contraindications

Unfortunately, the egg yolk contains high amount of cholesterol therefore people are not recommended to use excessively sauce with atherosclerosis or a hypertension.